THE CHANGES OF CHARACTERISTICS OF THE PORK WHOLE MUSCLE MEAT PRODUCTS WHILE USING THE ELECTROLYZED WATER
<p>This article describes the influence of electrolysed water on yield and organoleptic properties of the pig<br />whole muscle meat products. The relation of desiccation during the thermal treatment depending on type of binary mixture of<br />electrolysed water fractions in brine...
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2016-08-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/151 |